I wonder if I am getting old, mentally. I was in the era of believing pressure cooker is, DANGEROUS, just a week ago.
However, I was somehow converted into pressure cooker believer. Imagine to cook one whole duck in 20 minutes. The entire preparation plus cooking time was reduced from 3.5 hours to just 30 minutes, excluding the marinating time.
This is how technology changes our lives. We bought this pressure cooker from Takashimaya for $299 (Original Price was $429), I thought it was an impulsive purchase but CY said it's worth it as we saw how it was being used in the Iron Chef TV series. Okay fine, so we bought it.
After 25 minutes into cooking in the kitchen echoed with hissing sounds (from the pressure cooker), I told him that from my experience, I was unsure if the duck was done.
The result was simply amazing, the meat was tenderised and full of flavours. Duck fat was released from the meat and I could scope them all out, leaving just sauce to pour onto our rice.
Now I am converted. Are you?
Serve 4 (for me, serve 3 because I want to have 2 portions of it)
2 kg of 1 whole duck
25g garlic, 25 g onions, 25 g ginger, 25g blug ginger/ gelangal
1 pc star anise
2 cinnamon sticks
2.5 tbs dark soy sauce
2.5 tbs grade A soy sauce
2 tbs sugar
1/2 tsp salt
1/2 cup water
Using fork, poke the duck skin thoroughly, marinate with seasoning for 30 minutes. Heat pressure cooker with cooking oil, fry garlic, onions, ginger, blue ginger, star anise and cinnamon.
Then pour in seasoning, add a cup of water and stir evenly. Put duck inside and cover with lid.
Pressure cooking time is 20 minutes.
If you don't have a pressure cooker, the traditional method still works, just that it will take 3 hours to tenderise the meat, more water is needed too.
Some adjustments in this recipe is Lor Ark Version II.
Look at the meat, can you believe that it only takes 20 minutes to get to this tenderness?